Ladoga pike perch

Name: Ladoga pike perch
Total time: 40 min
Yield: 2
Ingredients: 400 g zander fillet; 20 g olive oil; 10 g parsley; 250 g of parsnips; 100 g cream 38%; 50 g shallots; 500 g chicken broth; salt to taste; spinach leaves for garnish; mini zucchini for garnish; radish for decoration

Cookinero 9 November 2022

How to cook Ladoga pike perch

Step 1

Fry the pike perch fillets in olive oil until 2/3 of the fillets (viewed from height) are cooked through and have changed color. Then turn the fillet over, fry until fully cooked.

Step 2

Chop shallots and fry in olive oil. Add diced parsnips and sauté to remove excess moisture. Then add the broth so that the parsnips are covered with liquid, and cook until the broth is reduced by half. Add cream and cook for another 5 minutes over high heat. Remove from heat when ready and use a blender to grind the resulting mass until smooth.

Step 3

Put the parsnip puree in the middle of the plate, form a drop with a spoon; place pike perch fillet on top, decorate the fish with rolled zucchini slices, radish slices and spinach leaves; Finish off with two drops of unrefined rapeseed oil. Optionally, you can add pike caviar to the zucchini roll slices.